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1
Beat cream cheese and 1 cup of the margarine with electric mixer on medium speed until well blended.
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2
Gradually add flour, mixing until blended.
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3
(Dough will be very soft and sticky.)
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4
Divide dough into 4 portions; place each on sheet of plastic wrap.
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5
Shape each portion into 1-inch-thick circle, using floured hands.
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6
Wrap plastic wrap around each circle to enclose.
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7
Refrigerate overnight.
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8
Heat oven to 350F.
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9
Line greased cookie sheet with aluminum foil or parchment paper.
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10
Roll each portion of dough to 11-inch circle on lightly floured surface, lifting dough occasionally to add more flour to surface to prevent sticking.
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11
Melt remaining 1/4 cup margarine.
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12
Mix walnuts, 1/2 cup sugar and 2 teaspoons of the cinnamon.
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13
Brush surface of dough with margarine; sprinkle evenly with walnut mixture.
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14
Cut each circle into 8 wedges.
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15
Spoon 1/2 teaspoon preserves at wide end of each wedge; roll up from wide end of wedge.
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16
Place on cookie sheet; shape into crescents.
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17
Brush tops lightly with additional melted margarine; sprinkle with combined remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
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18
Bake 20 to 23 minutes or until light golden brown.
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19
Immediately remove from cookie sheet.
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20
Cool on wire rack.
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21
Note: For smaller cookies, cut each circle of dough into 16 wedges.
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22
Continue as directed.
